The poached egg on top of this hearty breakfast bowl is like the cherry atop a sundae—but better.
In skillet, cook pancetta over medium-high heat, stirring often, until fat begins to render, about 4 minutes. Add corn and tomatoes. Cook until pancetta is crisp, about 4 minutes. In saucepan, bring milk to boil. Slowly whisk in polenta over medium heat until creamy, 3 minutes. Whisk in butter; season. Divide polenta among bowls. Top with corn mixture, eggs, and basil. Drizzle with olive oil.